Character&colon; As glycerin fatty acid ester products polyglycerol ester&comma; the emulsifying properties of monoglyceride is much superior to&comma; the reason is that the polyglycerol ester is more hydrophilic hydroxyl groups&semi; and the hydrophilic with glycerol polymerization degree increased and enhanced&comma; lipophilic with fatty acid alkyl is different&comma; so the change of poly &lpar;glycerol&comma; fatty acids of esterification and polymerization can get a series of HLB value &lpar;hydrophile lipophile balance &lpar;HLB value&rpar; from 1 to 20&comma; from hydrophobic to hydrophilic performance of different polyglycerol ester products&comma; suitable for a variety of special purpose&period;he appearance of a poly - ester is from a pale yellow oily liquid to a waxy solid&comma; which is associated with a fatty acid&period; With the characteristics of hydrophilic and lipophilic properties&comma; the polymer has good emulsifying&comma; dispersing&comma; wetting&comma; stability&comma; foaming and other properties&period; In the human metabolic process can be decomposed&comma; and participate in metabolism&comma; for the body to use&comma; has high safety&comma; is a kind of safe and high efficient additives&comma; is recommended by the food and Agriculture Organization of the United Nations and the World Health Organization &lpar;FAO &sol; who&rpar;&period; At the same time&comma; it is very stable in acid&comma; alkaline and neutral environment&comma; and also has good emulsifying property when the salt content is high&period; Poly glycerin ester is colorless&comma; tasteless&comma; not prone to hydrolysis&comma; the product appearance&comma; smell are without adverse effects&semi; can with other emulsifier with good cooperative synergism&period; Therefore&comma; it is widely used in food&comma; daily chemical&comma; petroleum&comma; textile&comma; paint&comma; plastics&comma; pesticides&comma; rubber&comma; medicine and other fields&period;

System of law&colon; Usually by direct esterification reaction to manufacture polymer polyglycerol fatty acid ester&comma; according to various poly glycerol polymerization degree and fatty acid type&comma; degree of esterification of different combinations can be obtained from hydrophilic to pro oily a variety of esters&comma; in accordance with the requirements of regulation ester of HLB value&period; The esterification reaction can be carried out in the presence of a catalyst free or in the presence of an alkali catalyst at a temperature of 20 degrees or more&period; In order to product color&comma; taste good&comma; in the reaction plus sulfite&comma; thermal stability of fatty acid&comma; lipase synthesis method&comma; based on the use of the change system&period; In order to get high quality of polyglycerol fatty acid ester&comma; the most important is with good quality of polyglycerol&comma; especially of high polymerization degree of poly &lpar;glycerol ester almost ten poly &lpar;glycerol different quality&comma; ester quality varies greatly&comma; polyglycerol refining must be fully&period;

Application&colon;1&comma;Food industry&colon; Baking food&comma; dairy products&comma; rice products&comma; frozen meat products&comma; flour products&comma; bean curd and other food&period; The product is used as emulsifier&comma; stabilizer&comma; foaming agent&comma; penetrating agent&comma; reinforcing agent&comma; plasticizer&comma; air filling agent and fresh keeping moisturizing agent&period; "Food additives hygiene standards" provisions&colon; can be used for bread&comma; cake&comma; the maximum amount of 0&period;1g&sol;kg&semi; ice cream&comma; 3&period;0g&sol;kg&period; Reference is added into the ice cream&comma; the components are evenly mixed&comma; fine pore structure formation&comma; expansion rate&comma; lubricating delicate taste&comma; easy to melt&period; Add instant noodles&comma; can accelerate the wetting and penetration of water&comma; so that moisture quickly penetrate into the noodles inside&comma; easy to eat&period; Add noodles products can increase dough closely and improve the noodles elasticity to in the boiling is not easy to paste rotten&comma; reduce the loss of starch in the finished product&comma; lower the viscosity of the dough&comma; improve taste&period; Add rice flour products&comma; can make the water permeability is good&comma; and increase the rice flour whiteness and flexibility&comma; improve the taste&period; Join in baked food&comma; can make the grease evenly dispersed in the dough&comma; bread&comma; cakes&comma; soft&comma; resilient&comma; and inhibit the bread moisture release&comma; prolong shelf life&period;2&comma;Cosmetics industry&colon; In the vanishing cream&comma; facial cleanser&comma; soap&comma; shampoo&comma; etc&period; cosmetics&comma; this product as dispersing agent&comma; emulsifier&comma; thickener&comma; stabilizer for moisturizing&period;3&comma;Other industries&colon; This product in dry edible yeast process as protective agent&comma; in fruit antistaling agent improve the preservation effect and sucrose crystallization in the sugar industry to promote&comma; improve yield and in cod liver oil emulsion&comma; ointment and other drugs as dispersing agent&period;

ITEMS

Specification

Iodine&lpar;g&sol;100g&rpar;

≤3&period;0

Acid value&lpar;mgKOH&sol;g&rpar;

≤5&period;0

Sulphated Ash&lpar;&percnt;&rpar;

≤1&period;0

Saponification value&lpar;mgKOH&sol;g&rpar;

120~135

Heavy metal&lpar;&percnt;&rpar;

≤0&period;001

Arsenic&lpar;&percnt;&rpar;

≤0&period;0003

Melting point&lpar;ºC&rpar;

53~58

Usage and dosage&colon;1&comma;This product is more than 70 degrees C can be used with other raw materials at the same time&comma; dissolution&comma; mixing&comma; emulsifying&period;2&comma;Easily soluble in fat and oil can be heated together to dissolve and mix together and then feed&period;3&comma;This product is more than 70 degrees in hot water&comma; can be mixed with 3-4 times the water mix and dissolve&comma; cool white paste&comma; feed use&period;4&comma;Dosage&colon; 0&period;1&percnt; for food&comma; 0&period;1&percnt; for cosmetics&comma; and vegetable protein drink for 0&period;15&percnt;-2&percnt;&period;